Chocolate Coconut Cream Pie
Chocolate Coconut Cream Pie Preparation
**For your crust, use YOUR preference. I used a graham cracker crust. Some use pastry shell**
**Keep your burner on, when removing from heat**
**Stir constantly while cooking**
1. In a saucepan, combine sugar, cornstarch, salt, and milk. Cook and stir constantly over medium-high heat until thickened and bubbly. Reduce heat to medium; cook and stir constantly another 2 minutes. Remove from heat. Stir a little of hot mixture into yolks; then return all into saucepan. Bring to a gentle boil. Cook, stirring constantly 2 more minutes. Remove from heat. Stir in butter and vanilla. Pour 1 1/2 cups of mixture into small bowl; add coconut and set aside.
2. Combine chocolate layer ingredients; blend into remaining mixture in saucepan. Return to heat; cook and stir constantly until mixture begins to boil. Remove from heat. Spread 1 cup over bottom of pie crust. Top with coconut mixture, and finish with remaining chocolate mixture.
3. For meringue: Beat egg whites and cream of tartar until foamy. Gradually add sugar; beating until stiff peaks. (I used a stand mixer, it took about 5 minutes). Spread meringue over filling, sealing to edges of pie crust.
4. Bake at 350 degrees for 12-15 minutes until lightly browned. Cool on wire rack then chill in refrigerator for 3 hours (minimum).
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